Caramel and White Chocolate Pretzel Covered Apples

I've been busy this afternoon making my treats for those special Valentines in my life. I decided to make these pretty apples this year. My Dad likes white chocolate, so I made his apples dipped in caramel followed by another dipping in white chocolate. Then I rolled them in crushed pretzels bites. Think he'll like it? I made my friend Randy and my brother their own specials ones too...those are coming up next. 

Caramel and White Chocolate Pretzel Covered Apples

4 extra large Granny Smith Apples
4 wooden skewers
14 ounces (1 bag) soft caramel candy (I use Kraft caramels)
2 tbsp water
1 bag of Ghirardelli White chocolate chips
2 tbsp shortening
2 cups of pretzel bites, coarsely chopped

Line a cookie sheet with parchment paper. Spray it with a light layer of cooking spray, if desired, to prevent the apples from sticking. Wash and dry apples and remove stems. Insert your skewers or pop sticks. Set aside.

Place the unwrapped caramels and the water in a microwave-safe bowl. Microwave for 1 minute, then stir, then microwave for and additional minute or until completely melted. The caramel should be smooth and liquid by the end.

Hold an apple by the skewer and dip it in the caramel, tilting the bowl at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the caramel and twirl it upside down to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples. Place the caramel-covered apples in the refrigerator to set for at least 30 minutes.

Combine the chocolate and the shortening in a microwave-safe bowl and microwave until melted, stirring every 45 seconds. Dip the caramel-covered apple in the chocolate. If necessary, spoon some chocolate over the top to ensure the apple is completely covered with white chocolate. Immediately dip the apple in crushed pretzels and roll until covered.

Place back on the baking sheet and drizzle on extra chocolate, allowing it to run down the sides. Simply take a spoonful of your white chocolate and drizzle while holding it about 6 inches above your apples.Repeat with remaining apples. Chill apples in refrigerator until completely set, about 45 minutes. Tie with a pretty bow. Store apples in the refrigerator.

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Oven Roasted Smoked Sausage and Potatoes

Love this simple little recipe from my Friend Marie over at the English Kitchen, who also has another blog called Recipes From My Blue Binder.... these flavors are just wonderful!

Oven Roasted Smoked Sausage and Potatoes

1 package of smoked sausage, sliced into rounds
1 large onion, peeled and chopped
5 large potatoes, peeled and chopped into 1/2 inch cubes
olive oil
fine sea salt
freshly ground black pepper
sweet paprika
dried thyme
1 cup of grated sharp cheddar cheese

Preheat the oven to 400 degrees. Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of oil. Spread the oil out over the pan. Set aside.

Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with a couple tablespoons of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately.

http://recipesfromthebigbluebinder.blogspot.com/2012/08/oven-roasted-smoked-sausage-and-potatoes.html

Brownie Bites with Cream Cheese Frosting

I love these little brownie bites because you can change them to just about anything you can think of. Sometimes I sneak a Rolo Candy in the center and then frost them with caramel icing. I've also put a Kraft caramel candy or some peanut butter chips in the center. And I change the frosting all the time too. I make these a lot with just a bit of mint frosting on top. But this time I decided to just enjoy a brownie bite with some cream cheese frosting. Be creative and surprise your special valentine with whatever you want! 

Brownie Bites with Cream Cheese Frosting

1 box Ghirardelli fudge style brownie mix, plus whatever ingredients are called for on the box.
4 TBS. butter, softened at room temperature
4 oz. cream cheese, softened at room temperature
1 cup confectioners sugar

Pre-heat oven to 325F. Prepare brownies according to package directions. Grease a 24 cup mini muffin tin with cooking spray and fill each cup 3/4 full with batter. Bake for 15-20 minutes until a toothpick inserted comes out clean. Cool for a couple of minutes then carefully remove the brownie bites from the pan to a cooking rack. Allow to cool completely.

To make the frosting, whip the butter and cream cheese together until smooth. Add the confectioners sugar and whip until creamy. Add frosting to piping bag or a plastic bag with the corner snipped out and squeeze a dab of frosting on each brownie.

Need a mini cupcake or brownie pan? I got mine at Amazon for a great price. Click on the link below to see the one I use:

http://www.amazon.com/gp/product/B00091PNE8/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B00091PNE8&linkCode=shr&tag=welchome08-20&qid=1392256683&sr=8-2&keywords=mini+cupcake+pan

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Cheesy Potato Casserole

I'm a meat and potatoes girl and this is one of my favorite side dishes. It's not actually scalloped potatoes and it's not Au Gratin potatoes. I call it Potato Casserole and it's delicious.

Cheesy Potato Casserole

2 cups mashed potatoes (you can use leftover made with milk or cream and butter)
1/2 cup sour cream
1 onion, sliced thin
8 tablespoons (1 stick) butter
2 cups grated Cheddar Cheese
4 medium whole potatoes, cooked and sliced 1/4 inch thick
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 350 degrees. Spread mashed potatoes evenly on bottom of casserole dish. Layer sour cream evenly over top. Sprinkle with a little garlic powder, salt and pepper between each layer. Saute onion in butter and then evenly layer the slices of onion and the butter on top of the sour cream. Next, layer with 1/2 cup of the cheddar cheese. 


























Add a layer of your cooked sliced potatoes over the cheese until you have completely covered the top with sliced potatoes. Next add the remaining cheese. Bake for 25-30 minutes. Remove from oven and for a real treat crumble bacon over top.

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Whipped Cream Éclairs with Strawberries

Last year I wanted to make my Valentine something special. It had to be wonderful and decadent...but light and airy and not too heavy. I wanted to make something beautiful and memorable. Something he might even want to take a picture of before eating ...like he does with his birthday cakes I make each year. So I made this special dessert for him and the first thing he said was, "Baby girl that thing is too pretty to eat. Let's take a picture!" The dessert and it's picture went to that special man in my life...my Dad.

Whipped Cream Éclairs with Strawberries

1 cup water
1/2 cup butter
Pinch of salt
1 1/4 cups all-purpose flour
5 eggs, room temperature
1 tablespoon water
3 oz. bitter sweet chocolate
honey and nuts optional
powdered sugar for dusting

In a heavy-bottomed saucepan set over high heat, bring water, butter, and salt just to boil. Remove from heat and add flour all at once, stirring vigorously with wooden spoon until mixture comes away from sides of pan, making a smooth ball.

Reduce heat to medium-low and cook flour mixture, stirring constantly, for 2 minutes or until coating begins to form on bottom of pan. Turn into large bowl; stir for 30 seconds. Make well in middle of dough and, using electric mixer, beat in 4 of the eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny and holds its shape when lifted.

Place dough into piping bag fitted with 3/4-inch wide tip. On parchment-lined baking sheets, pipe fingers of dough about 4 inches long and 1 wide. In bowl beat together remaining egg and 1 tbsp water; brush each bun lightly, being careful not to drip down sides.

Bake in 425 degree oven for 12 minutes; reduce heat to 375 degrees and bake for 5 minutes longer or until golden brown. With sharp knife, pierce side of each éclair twice. Turn oven off and let éclairs stand for 5 minutes, then remove and cool on rack.

Slice the éclairs lengthwise. Brush tops lightly with honey and sprinkle with nuts if desired. Add filling and dust with powdered sugar just before serving.

Pastry Cream

2 cups half-and-half (half whole milk/half cream)
½ cup sugar
Pinch salt
5 large egg yolks (save whites for another day)
3 tablespoons cornstarch
4 tablespoons cold butter, cut into pieces
1½ teaspoons pure vanilla extract

Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a medium heavy-bottomed saucepan over medium heat, stirring occasionally to dissolve the sugar. Whisk the egg yolks in a bowl until thoroughly combined. Whisk in the remaining 2 tablespoons sugar and whisk until the sugar has begun to dissolve and the mixture is creamy. Next whisk in the cornstarch until combined and the mixture is pale yellow and thick.

When the half-and-half mixture reaches a full simmer, gradually whisk the simmering half-and-half into the yolk mixture to temper. Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy. Remove from heat and whisk in the butter and vanilla. Strain the pastry cream through a fine-mesh sieve set over a medium bowl. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 2 hours.

For the Whipped Cream

1 1/4 cup heavy cream
1 1/4 teaspoons pure vanilla extract
2 1/2 tablespoons sugar

Chill your mixing bowl and beaters by placing them in the freezer for 10-15 minutes before using. When ready, remove the bowl and beaters and pour in the cream and sugar. Using a mixer, begin by beating the cream on low speed for about 30 seconds and then increase speed to high, continuing to beat until soft peaks form. Add your vanilla and beat until blended. Serve right away or refrigerate.

Once the éclairs have cooled completely, slice them in half with a serrated knife, making sure to leave the tops and bottoms of each éclair together so that they match up. Fill the bottom half of each éclair with a layer of pastry cream. Then line your strawberries on top. Then top off with a layer of the whipped cream. Place the top of each éclair back on, and dust with powdered sugar. Serve immediately, and enjoy!

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Blueberry Lemon Bundt Cake

It is a snowy day here in Maryland and a perfect time to bake. I made this wonderful cake this morning...just for you! So rich and moist and perfectly sweet with just a touch of lemon. So good!

Blueberry Lemon Pound Cake

1 3/4 cups sugar
1/2 cup butter, room temperature
1/2 cup low fat cream cheese, softened
3 large eggs
1 tablespoon of lemon zest
1/4 cup squeezed lemon juice
2 teaspoons pure vanilla
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tsp salt
1 (8 oz) non-fat vanilla yogurt

Lemon Vanilla Drizzle

1/2 cup sifted powdered sugar
4 teaspoons fresh squeezed lemon juice

Preheat oven to 350 degrees. In a large bowl beat the sugar, butter and cream cheese at medium speed with a mixer until well blended. Add the eggs one at a time, beating well after each addition. Beat in the vanilla, lemon juice and then add
your zest.

In a different bowl measure out your 3 cups of all purpose flour. Sprinkle 2 tablespoons of it all over the blueberries and gently stir to coat. Mix the remaining flour with the baking soda and baking powder and salt. Add four mixture to the sugar mixture a little at a time just until blended. Then lightly blend in the yogurt until combined. Next fold in your blueberries very gently. You do not want to stir too much or your cake will be blue!

Pour the batter into a 10-inch tube pan or a bundt pan that you have greased or sprayed non stick spray. Sharply tap the pan once on the counter to remove air bubbles. Bake at 350 degrees for an 1 hour to an hour and 15 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake in the pan for 10-20 minutes on a wire rack then remove cake from pan. Cool an additional 15 minutes on a wire rack.

Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle over the cake.

Want a new bundt pan like the one I use? Go to this link and get it from Amazon and the proceeds will go to my Animal Rights group!
http://www.amazon.com/gp/product/B0000D8CAM/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B0000D8CAM&linkCode=shr&tag=welchome08-20&qid=1392496962&sr=8-5&keywords=bundt+pan

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Support For Animal Rights

I want to thank those of you so far, who have purchased my newest cookbook and have helped me support a cause that means so much to me. Most of you know that I put a lot of time and effort into writing and publishing cookbooks so that I can help support Animal Rights here in this country.

I made a commitment a long time ago to support various No Kill groups in their efforts to save the lives of dogs and cats who are killed unnecessarily while waiting for a new home. I definitely need your help as do our furbabies out there who do not have a voice and cannot defend themselves. I speak for them here and YOU speak for them by purchasing anything here at Welcome Home. This page can be quite expensive with all the cooking I do and sending out free recipes to all my friends and followers. I can really use your help so that I can continue to support my cause through this page.

You might ask what is done with the money that goes to these No Kill groups. Let me make something perfectly clear.... I do not support these big agencies like the SPCA or Humane Society or the NO KILL Advocacy Center. I make sure every penny goes directly for the care of dogs and cats and not for other expenses that these big agencies incur. I need to personally see where your money goes and what it is used for. I DO NOT want to make donations to big agencies for their marketing campaigns or for fund raising or their administrative costs.

While I support various No Kill Advocacy groups, I DO NOT support the large agency called the NO KILL Advocacy CENTER or any other large agency with NO KILL in it's name. I DO support smaller groups for Animal Rights and various No Kill groups and I make sure that every single penny goes to making sure these babies are fed, and sheltered and given blankets, toys and healthcare.

I make sure the money goes for spaying and neutering and vaccinations and getting them ready for their new foster or permanent homes. I do this by always pre-paying for veterinary care and buying gift cards from Petsmart and Petco or other retailers that are near the shelters. This way I am certain that my donation goes entirely to feed and shelter and get medical care for dogs and cats and not for marketing, advertising and fund raising.

Don't get me wrong, a big agency like the No Kill Advocacy Center is working hard for animal rights, but they focus exclusively on institutional reform of shelters through legislation, litigation, and similar strategies. They only accept credit card or Paypal or check donations and would not be interested in the format I choose. I do encourage you to continue to support their efforts as they need our help at a higher level. I just advise you to be careful that you are not in anyway funding any agencies that are still funding Kill shelters. Do your homework before you donate to any animal rights organization.

With that being said, I want you to know that your donation is well spent and I have seen many dogs and cats go to a good home. If you have not read some of the stories I have shared here at Welcome Home, I encourage you to do A search and read about my brother's adoption of Casey or my friend's adoption of Glory.

Chicken Pot Pie Soup

Here's that soup I made this morning. Not the prettiest soup I've ever made but out of this world delicious! I topped it off with some buttery flaky puffed pastry and it tasted just like a chicken pot pie!

Chicken Pot Pie Soup

4 medium russet potatoes, peeled and diced...
1 store bought rotisserie chicken
6 cups chicken broth
4 tablespoons olive oil
4 tablespoons butter
1/4 cup onion, diced small
1/2 cup celery, diced
1/2 cup slice mushrooms
1/2 cup carrots, chopped
1/2 cup all-purpose flour
2 teaspoons Italian seasoning
1 teaspoon cracked black pepper
1 cup heavy cream
Pinch sea salt
1 sheet of Pepperridge Farm Puffed Pastry

Add diced potatoes to a large bowl filled with cold water. Set aside. Shred or chop chicken to the size you prefer and set aside 2-3 cups.

In a large skillet, heat the oil and butter over medium-high heat. Add the onions, mushrooms, and the celery cooking until just tender...about 2 minutes. Stir in the flour and whisk until it forms a paste or roux. Add the Italian seasoning and pepper; cook for 2 more minutes.

Whisk the roux into the chicken broth and bring back up to a boil. Drain the diced potatoes and add them along with the carrots and the diced or shredded chicken to the broth. Cover and turn the heat down to low to allow to simmer until potatoes and carrots are tender, about 15 minutes. Stir in cream and a pinch of sea salt and cook for 5 more minutes.

Preheat the oven to 350 degrees and lay one sheet of puffed pastry on baking sheet. I usually cut it into small squares but you can leave it whole and break into pieces later. Bake for about 10-12 minutes until golden brown. Ladle the soup into bowls and garnish with the puffed pastry squares. Oh yum!

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Shrimp Purses

I love these little snacks and I serve them often as appetizers at parties or when my friends and I get together. They are so good....soft on the inside and crispy on the outside. You and your guests will love them.

Shrimp Purses

3 tablespoons butter
1 tablespoon canola oil
2 garlic cloves, minced
2/3 cup green onions chopped fine
1/2 tablespoon of Old Bay seasoning
1 teaspoon salt
2 tablespoons all-purpose flour
1 pound uncooked shrimp
1/2 cup ricotta cheese
1/3 cup milk
1 (16 ounce) package of wonton wrappers
1/2 cup butter

Add whole uncooked shrimp to a bowl and sprinkle with Old Bay seasoning. Set aside for at least 30 minutes. Chop shrimp as finely as possible. Melt 3 tablespoons butter in a large skillet over medium heat, and add the canola oil. Sauté garlic until tender, about 5 minutes. Add the green onions and salt; cook and stir until onions are wilted, about 3 minutes. Stir the flour, finely chopped shrimp, ricotta cheese, and milk into the mixture; cook and stir until the shrimp turn pink, about 3 minutes. Remove from heat and cool.

Preheat oven to 400 degrees. Melt 1/2 cup butter in a small saucepan over medium heat. Brush the inside of two wonton wrappers with butter and lay one buttered wrapper them on top of the other. Add a teaspoon of the shrimp mixture. Gather up all sides of both wrappers to form a purse and pinch the tops together. Repeat for the rest of the wrappers and mixture. Brush the outsides all filled wrappers with butter and place on a parchment paper lined baking sheet.

Bake in preheated oven for about 10-15 minutes until golden brown. Cool on a wire rack.

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Ham and Cheese Wrap

My lunch today...just a simple wrap or roll up made with slices of that baked ham I made. Add some Monterey Jack cheese and some lettuce and tomato and you've got a wonderful lunch. Simple recipe but so versatile. Think of all the different cheeses or meats you can us. What's your favorite wrap?

Simple Ham and Cheese Wrap

4 tortilla wraps
Mayonnaise or butter
lettuce (I like iceberg or Bib but you can use your favorite)
8 slices cheese (Monterrey Jack, provolone, cheddar)
8 slices lean baked ham

I like to slightly warm my tortillas in the microwave for only 10 seconds per wrap. Lay each tortilla on a sheet of plastic wrap. Spread the tortillas with mayo or butter or your favorite mustard. Lay some lettuce on top and then some diced ripe tomato.

 Arrange two slices of cheese and two slices of ham on each wrap, then season with a little salt and pepper. Roll each wrap up tightly to secure the filling. If you are serving later, wrap each tortilla in the plastic wrap and place in refrigerator until ready to serve. If you plan to eat them right away, cut each wrap into portions and serve!











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Classic Cheesecake with Ganache Topping

Sometimes I can get pretty fancy when it comes to making cheesecakes...with all my fruit toppings and curls and candies and whatever else I find to jazz them up a little. But sometimes I just want a basic and simple to make cheesecake with none of the frill.

Classic Cheesecake with Ganache Topping

Crust:
1 1/4 cup graham cracker crumbs
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup butter or margarine, melted

Heat oven to 300 degrees and then spray a 9-inch spring form pan with nonstick cooking spray. In medium bowl, combine all crust ingredients and blend well. Press firmly onto bottom of prepared spring form pan.

Filling:
4 packages (8 ounces each) Cream Cheese, softened
1 cup sugar
2 teaspoons lemon juice
1 teaspoon vanilla
4 eggs

In large mixing bowl, beat cream cheese and sugar at low speed until just smooth, about 30 seconds. Scrape bowl. Add lemon juice, vanilla and one egg; beat at low speed until egg is blended. Scrape bowl. Add remaining eggs, one at a time, beating only until just blended, scraping the bowl after each addition. Pour filling into pan over crust.

Bake 1 hour and 15 minutes to 1 hour and 20 minutes until firm except for the very center. Cool completely on wire rack. Cover; refrigerate at least 4 hours.

Ganache Glaze:
3 oz. semi sweet or bittersweet chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter
¼ cup heavy cream
½ teaspoon vanilla
1 tablespoon powdered sugar

Place finely chopped chocolate in a medium size mixing bowl. Scald the butter and cream together in a saucepan (or in the microwave on HIGH for 1 minute). Pour the cream mixture over the chocolate and stir until the chocolate is completely melted.

Whisk in vanilla and then whisk in powdered sugar until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.

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Italian Rice Balls

Italian Rice Balls

2 cups uncooked Arborio rice
2 quarts water
1 egg
2 tablespoons finely chopped broccoli florets
½ cup Parmesan or Romano cheese, grated
½ teaspoon salt
¼ teaspoon pepper
¼ cup olive oil
1 large onion, diced
½ lb. Italian sweet sausage (use hot if you want spicy)
¼ cup fresh basil, chopped
¼ teaspoon fresh oregano, minced
½ cup Parmigiana Reggiano blend

Boil water and cook rice as instructed on package. Remove from saucepan and set aside to cool. When rice is cool, mix in the egg, parsley and cheese. Season with salt and pepper and set aside.

Saute the onions in the olive oil until tender and add the sausage. Use a wooden spoon to break up any large pieces. Cook until no longer pink and add the florets. Add basil and oregano and simmer 15-20 minutes, stirring constantly. The mixture should be moist and not too dry. Add the cheese and set aside to cool.

Wet your hands and shape mixture into balls by adding about 2 tablespoons of the meat mixture in your hand and then surround it with about a 1/4 cup of rice and roll it around to make a ball. Dip in beaten egg and then roll in breadcrumbs, patting gently to stick the crumbs to the rice balls.

Heat vegetable oil in a deep skillet or heavy saucepan to about 375 degrees. Once the oil reaches temperature, adjust the heat to maintain a steady temperature. Deep-fry the rice balls until they are golden brown and set aside on a plate lined with paper towels. Serve with your favorite pasta sauce if desired.

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Pork Chop And Eggs Breakfast

Remember those pork chops from yesterday? One of my favorite all time breakfasts is Pork chops and eggs. So many people look at me funny when I say that as if they have never heard of it. But they eat steak and eggs right? Well my Mom made pork chops and eggs all the time and we loved it. This is a hearty breakfast that will last you all day! 

Sunny Side Up Eggs

2 large eggs
1 tablespoon butter
salt and pepper to taste

In a skillet, over medium heat, melt the butter until it just starts to sizzle. Crack your eggs on a flat surface and drop egg gently in hot butter. Add salt and pepper and cover skillet immediately. After about a minute, remove skillet from heat. Leave covered until egg white is cooked, about 3-5 minutes. 

Pan Seared Ribeye Pork Chops

2 bone-in ribeye pork chops
2 tablespoons olive oil
2 tablespoons of butter
2 cloves of garlic, whole
1 sprig of rosemary
Salt and pepper to taste

Preheat oven to 350 degrees. Pat pork chops dry with a paper towel to absorb all moisture. Generously salt and pepper each side. In a large Cast Iron skillet or a heavy sauté pan, heat the skillet till it’s extremely hot. Add oil and butter and wait for it to sizzle.

Add the pork chops and then lay the garlic and rosemary around the chops. Make sure they are not crowding each other too much. There should be space between the chops in the pan or the meat will steam and not sear properly. Arrange the chops in the pan with the thickest, boniest parts towards the center of the pan where they get the most heat.

Sear the chops on high for about 2 minutes, watching carefully to get a nice golden color. Then flip on the other side and do the same thing. Turn off the heat. Cast iron hold heat and there will be more than enough heat to finish cooking them.

Next transfer the cast iron pan to the oven and turn down the heat to 300 degrees. I like to slow cook mine on low oven heat for about 30 minutes with the skillet completely covered with a tight fitting lid or aluminum foil. Once the temp has reached 145 degrees, remove skillet from oven and transfer chops to a clean plate to rest for 5 minutes.






























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My Simple Asian Dressing

I always like to add a salad to any of my pasta meals. This is an easy one with a variety of greens, such as iceberg and endive and even a little purple cabbage for color. Then I added some julienne carrots, and grape tomatoes and slices of red onion. But the best part is my Asian dressing. It makes any salad fantastic! 

Asian Dressing

3 tablespoons honey
1 1/2 tablespoons rice vinegar
1/4 cup mayonnaise (I use Hellman's)
1 teaspoon Dijon mustard
1/8 teaspoon sesame oil

In a small bowl, whisk together the honey, vinegar, mayo, mustard, and sesame oil until smooth and creamy. Refrigerate while you prepare your salad.

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Fettuccine Alfredo

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

How could anything that takes so little time to cook taste so wonderful? Sometimes I make my Fettuccine Alfredo with grilled chicken or seafood, but there are those times that I don't have time for all that and want something quick. You

can't get much quicker than this. Add a nice salad and some Italian bread and you've got a meal fit for a Queen!

Fettuccine Alfredo

1 pound dried fettuccine
6 tablespoons unsalted butter
1 shallot, minced
2 cloves of garlic, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/4 cup fresh spinach, chopped (just a handful)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh parsley for garnish, optional

Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain well in a colander, reserving 1/4 cup of the pasta cooking liquid.

While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and garlic and saute until tender. Add heavy cream and bring to a boil. Turn the heat down to low and add chopped spinach and cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium-high heat. Add the reserved 1/4 cup of cooking liquid. Next add the butter-cream mixture and half of the cheese and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining cheese and garnish with parsley, if desired. Serve immediately.

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Best Non-Stick Skillet

While I do a lot of cooking in cast iron skillets, I would be lost without a non-stick pan. I use them for quick frying food that usually stick to everything else. I use one for omelets and fried eggs and a lot of other foods. The problem with non-stick cookware however, is that eventually it starts to stick...and flake....and peel and get scratched. I cook a lot and I go through them about every two to three years and it was time to get a new one. So when I saw Cooks Country highly recommend this 12.5 inch Skillet and say it was by far the best one out there for the price, I immediately went to Amazon to order it.

Not so fast...whenever Cooks Country recommends anything, everyone sells out of it. I searched for weeks for this skillet and everyone was out of it. So my wait began....it took over 3 months for Amazon to get it back. But the wait so worth it. I have been cooking with it now for a week and I can honestly say I have never had a non-stick skillet I liked better. This thing is amazing and it does what all the big top of the line expensive cookware does for only a fraction of the price. For less than $30, you get everything you could possible want in a non-stick big 12 inch skillet and more.

It's called the T-fal Professional Total Nonstick 12-1/2" Sauté Pan and it features the unique Thermo-Spot heat indicator so you always know when the pan is perfectly heated to seal in the flavor of your food. A red dot in the center of the pan will turn solid when the pan is hot enough to match what you have your heat set to.

The nonstick interior and exterior and advanced metal-safe coating guarantees durable nonstick performance for heavy use and fast, easy cleanup. With a heavy stainless steel disc base, the heavy-gauge aluminum base provides superior heat distribution and maximum protection against warping.

Nonstick sauté pan - 12-1/2"
Thermo-Spot heat indicator shows when ready to use
Expert nonstick interior
Stainless steel disc base for even heat distribution
Remarkably easy clean up
Riveted silicone "stay cool" handles
Metal utensil safe
Dishwasher safe
Oven safe up to 450 degrees!

They are back in stock now and the price is only $28.34 while supplies last. But I can promise you they won't last long. So order yours today.

Remember, the proceeds from anything you buy here at Welcome Home, goes to the NO KILL Advocacy Group to save the lives of dogs and cats who are killed unnecessarily while waiting for their forever homes. If you look at the link you will see Welchome08 is there to let Amazon know you are from Welcome Home.

Click on this link for more information and to purchase.....I think this is a fantastic buy!

http://www.amazon.com/gp/product/B000GWG0T2/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B000GWG0T2&linkCode=shr&tag=welchome08-20

There"s No Place Like Home

It's here! The fourth book in the Welcome Home series and it was just released a few seconds ago. I wanted to get the news to my Welcome Home friends!

This is the 4th book in the Welcome Home series and in this one you'll find Salads, Sou...ps and Stews, and delicious Main courses. It comes in both e-book for your phone, computer or tablets and you can download it to as many devices as you own. The cost is only $24.99 and the proceeds go to the No Kill Shelter Advocacy Group. So many of you enjoy having the recipes with you on your phones or tablets or printing recipes from your computer and taking them with you to the store to buy your ingredients. This is the perfect way to do it.

You can purchase the new e-book for $24.99 and have it in seconds by clicking on this link.

http://store.blurb.com/ebooks/461076-there-s-no-place-like-home

The book is also available in Softcover and hardback with a dust jacket (my preference) and hardback with an image wrap and no jacket. It is bookstore quality and meant for those who are sticklers for top notch binding, gorgeous paper, and professional printing. This is not just an average cookbook. It is a limited first edition book and the production team at this publishing house produces each high quality book as they are ordered. In other words, your print book is handmade upon order and will ship anywhere in the world for a very low shipping price. It usually takes about a week to ten days to arrive.

Here is the link to buy the print book in soft cover or hard copy:
http://www.blurb.com/b/5066832-there-s-no-place-like-home

I do not set the pricing for the books, the publisher does and I cannot do anything about the price they set. However, I will tell you that over 10,000 books have sold and there has never been a return. Please do not discuss pricing in the comments.

♥For a limited time there is a 25% discount when you spend a total of $50. At check out you simply enter this code in all caps: 25OFF50 when you spend $50 or more and you will see the immediate savings in your order total.

*****These books are not available in bookstores. They are only available online through the publisher who offers and safe and secure site for purchasing it. You will receive your new e-book within 5 minutes if you order the e-book and within 7-10 days or so when you order hard or soft cover. Each book is handmade for you as you order.

*****As with all my books, proceeds from the sale of "There's No Place Like Home" go to support the NO KILL Advocacy Group in their efforts to save the lives of dogs and cats in this country who are killed unnecessarily while waiting in shelters for their forever home. Over 6 million dogs and cats were killed last year because no one adopted them in time. We can change that. Please help me in my efforts and my support for animal rights and bring change to this serious issue.  Consider your purchase a donation and look at the book as a bonus.

 

 

I miss my Mom today.

I miss my Mom today. I can't help it. These feelings hit me in waves and when I least expect them. It seems I'm at the mercy of whatever brings them on. It doesn't take much. They come when I see her favorite flower, or when I hear her favorite song. They come when I remember something she said to bring my spirits up when I was feeling low.

They come when I smell her favorite perfume or when I make one of her favorite recipes. They can come on suddenly with the change of a season or when it rains or snows or even on a bright sunny day.

There is no warning....they just come over me and take my breath away. The sadness is so overwhelming at times and when I am so low and feel I can't go on another second without her, I pick myself back up and say these words out loud....

You can shed tears because she's gone.....or you can smile because she lived in this world and left so many wonderful memories for all those that knew and loved her.

You can close your eyes and pray with all your heart that she'll come back.... or you can open your eyes and see everything she left in your heart to keep forever.

You can allow your heart to be empty..... or you can allow it to overflow with all the love she gave you and then go out and share it with others.

You can remember only that she's gone forever.... or you can keep her memory alive with the things you do in her honor.

You can feel lost because you can't see her or touch her or feel her hand holding yours..... or you can feel the comfort in knowing she's right beside you and has been there all along.

You can cry and feel empty without her.....or you can smile and listen closely to hear her telling you....."Smile baby girl. Open your eyes. Be in love with life. Be happy and go on, knowing that I'll always love you and that I'm right here next to you."

~Marty

THERE'S NO PLACE LIKE HOME

It's here! The fourth book in the Welcome Home series and it was just released a few seconds ago. I wanted to get the news to my Welcome Home friends!

It's called "There's No Place Like Home," and this is the 4th book in the Welcome Home series. In this one you'll find Salads, Soups and Stews, and delicious Main courses. It comes in both e-book for your phone, computer or tablets and you can download it to as many devices as you own. The cost is only $24.99 and the proceeds go to the No Kill Shelter Advocacy Group. So many of you enjoy having the recipes with you on your phones or tablets or printing recipes from your computer and taking them with you to the store to buy your ingredients. This is the perfect way to do it.

You can purchase the new e-book for $24.99 and have it in seconds by clicking on this link.

http://store.blurb.com/ebooks/461076-there-s-no-place-like-home

The book is also available in Softcover and hardback with a dust jacket (my preference) and hardback with an image wrap and no jacket. It is bookstore quality and meant for those who are sticklers for top notch binding, gorgeous paper, and professional printing. This is not just an average cookbook. It is a limited first edition book and the production team at this publishing house produces each high quality book as they are ordered. In other words, your print book is handmade upon order and will ship anywhere in the world for a very low shipping price. It usually takes about a week to ten days to arrive.

Here is the link to buy the print book in soft cover or hard copy:
http://www.blurb.com/b/5066832-there-s-no-place-like-home

I do not set the pricing for the books, the publisher does and I cannot do anything about the price they set. However, I will tell you that over 10,000 books have sold and there has never been a return. Please do not discuss pricing in the comments.

♥ For a limited time there is a 25% discount when you spend a total of $50. At check out you simply enter this code in all caps: 25OFF50 when you spend $50 or more and you will see the immediate savings in your order total.

*****These books are not available in bookstores. They are only available online through the publisher who offers and safe and secure site for purchasing it. You will receive your new e-book within 5 minutes if you order the e-book and within 7-10 days or so when you order hard or soft cover. Each book is handmade for you as you order.

*****As with all my books, proceeds from the sale of "There's No Place Like Home" go to support the NO KILL Advocacy Group in their efforts to save the lives of dogs and cats in this country who are killed unnecessarily while waiting in shelters for their forever home. Over 6 million dogs and cats were killed last year because no one adopted them in time. We can change that. Please help me in my efforts and my support for animal rights and bring change to this serious issue.

Consider your purchase a donation and look at the book as a bonus.

Peanut Butter Cup Cookies

I just made these this afternoon. They are probably still warm and just perfect for a late night snack with a cold glass of milk. What do you think?

Peanut Butter Cup Cookies

3/4 cup chunky peanut butter
1/2 cup butter...
1 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg, beaten
1 1/2 teaspoons pure vanilla
1 1/4 cups flour
2 cups miniature Peanut Butter Cups, chopped
1/4 cup melted chocolate chips

Beat peanut butter and butter. Beat in sugar, baking powder and baking soda. Beat in egg and vanilla. Beat in flour. Stir in peanut butter cups. Cover with plastic wrap and refrigerate 1 hour. Scoop dough onto parchment paper lined cookie sheets. Bake 12 minutes at 375. Cool. Drizzle cookies with melted chocolate.

Photograph is copyrighted and the property of ©Welcome Home.

Coconut Custard Slice

In the mood for something cold and creamy? How about some sweet vanilla custard...some smooth and creamy and cold coconut custard. I love this old fashioned recipe that my Mom used to make...especially when I don't feel like making a pie shell. Now that we have ready made pastry dough it is so easy!

Coconut Custard Slice

1 sheet puff pastry, thawed
1½ cups whole milk
1½ cups light cream
4 tablespoons cold butter, chopped
2 teaspoons pure vanilla extract
⅔ cup sugar
⅓ cup cornstarch
½ cup cold water
6 egg yolks
2 cups of Bakers shredded sweetened coconut

Preheat the oven to 350 degrees. Place the pastry sheet in a 9 x 9 baking pan lined with parchment paper, leaving an overhang of paper on each side that you will use for handles later when lifting from pan. Top the pastry sheet with another sheet of parchment paper and place another baking sheet of the same size over as a weight. Or you can use pie weights if you'd like. Bake for 35 minutes or until golden. Cool on rack.

Spread 1 1/2 cups of the coconut on a baking sheet and toast in oven at a low 250 degrees until very lightly toasted. Remove and allow to cool.

To make the filling, whisk the milk, cream, butter, vanilla and sugar in a saucepan over medium-low heat and cook until hot but not boiling. Mix the cornstarch and cold water to a smooth paste and whisk into the hot milk mixture. Temper the eggs by scooping out a little of the hot mixture into a bowl and then slowly mixing each egg in one at at time. Then pour back into the saucepan and whisk very quickly to incorporate. Simmer and stir custard for about 6 minutes or until the mixture has thickened.

Add in the 1/2 cup of un-toasted coconut and stir well. Remove from the heat and allow to cool to room temperature. Pour the custard over pastry crust and spread evenly. Sprinkle with remaining lightly toasted coconut. Chill in the refrigerator for two hours before serving.

Photographs are copyrighted and the property of ©Welcome Home.